East meets South in these crispy Peach Wontons. I’ve been wanting to try wontons for some time but have hesitated thinking they’d be a mess to deal with, but really, they were easy to fold and quick to fry up. And they disappeared even quicker!
Wanna see how they’re made? To begin with, make sure you’ve start with ripe peaches. Nothing worse than a dessert gone bad because of unripe fruit.
Peel and slice up the peaches, then toss in a large bowl with flour and brown sugar.
Next, lay out the wonton wrappers. Things will go much more smoothly by having an assembly line set up. Drop some sliced peaches and a tad bit of that yummy peach juice in the center of each wonton wrapper.
With your finger wet the outside edge of the wonton wrapper. The water acts like glue, helping to seal the wonton up, and you want to make sure it’s sealed up tight, because any leakage will cause splattering when frying them up.
After applying the water to the edges, fold one corner over to the other corner and gently press down edges, again to seal up like a pretty present. You can stop there and proceed to the oil, or do an additional fold, whatever tickles your fancy. I’ve seen wontons wrapped in so many different ways. Do whatever you’d like, again, just make sure it’s sealed up thoroughly.
I continued the folding by dabbing the outside corners with more water and folding them up to meet with the middle corner. Yeah, real technical directions, huh?
Now on to the oil. Heat 1″ of canola or vegetable oil in a heavy bottomed pan over medium-high heat to 375°F. Have a paper towel lined pan or plate ready for wontons to rest when you remove them from the oil. You’ll be frying the wontons in batches. Lightly dry any moisture from the wontons with a paper towel before frying, then carefully slide wontons into oil and fry for about 2-3 minutes turning as they fry. When they reach a lovely golden brown, remove from oil to your paper towel lined pan.
Sprinkle with powdered sugar.
Let cool ever so slightly and enjoy!
- 2 pounds ripe peaches, peeled and sliced/diced (about 8 peaches)
- 2 tablespoons all-purpose flour
- 3 tablespoons brown sugar
- Wonton wrappers (1 12 oz. pack should do it.)
- Canola or vegetable oil, enough for about 1″ of oil in your pan
- Powdered sugar for sprinkling
- Slice up the peach and toss in a large bowl with flour and brown sugar.
- Lay out the wonton wrappers, drop about a tablespoon of sliced/diced peaches and a tad bit of peach juice in the center of each wonton wrapper.
- Using your finger or pastry brush, wet the outside edge of the wonton wrapper.
- Fold one corner of the wrapper over to the other corner, and gently press down to seal edges. Make sure to seal edges thoroughly to avoid the oil splattering. Add an additional fold, if you’d like by dabbing the corners with water and folding them up to meet in the middle.
- Heat 1″ of canola or vegetable oil in a heavy bottomed pan over medium-high heat to 375°F. Carefully slide wontons into oil and fry for about 2-3 minutes, turning as they fry. When they reach a lovely golden brown, remove from oil to a paper towel lined pan.
- Sprinkle with powdered sugar.
- Let cool ever so slightly and enjoy!
- Makes about 50-55 wontons.
Here are a few other peach recipes you may want to try if you’ve got more ripe peaches hanging around…
Also, check out tasty seasonal recipes, like the following peach recipes, over at Food Network’s Summer Fest 2011.
Add a Pinch: Grandmother’s Peach Cobbler
CIA Dropout: Peachy Keen Panna Cotta
What’s Gaby Cooking: Peach and Blueberry Cobbler
In Jennie’s Kitchen: Easy Peach Preserves
I Am Mommy: Peach Bread
Daily Dishin: Fresh Peaches and Cream No-Bake Pie
Cooking with Books: Peaches and Cream Cheesecake
Cooking With My Kid: Peach & Friends Cobbler Pie
White on Rice Couple: Peach Heirloom Tomato Salad
Cooking With Elise: Bruschetta with Grilled Peach Chutney
FN Dish: Summer Fest: Peach Recipes
Taste With The Eyes: Warm White Peach and Blackberry Cobbler
Recipe Girl: Fresh Peach Pie
A Way to Garden: Farm Fresh Peaches Frozen to Perfection
Napa Farmhouse 1885: Fresh Peach Cookies
Sweet Life Bake: Sweet Peach Ancho Chile Salsa
Indian Simmer: Indian Peach Gujiya
Pinch My Salt: Creamy Peach Smoothie
Dixie Chik Cooks: Peach Cobbler
Healthy Eats: 8 Ways You Didn’t Know You Could Eat Peaches
Cooking Channel: Peaches on the Grill
And Love It Too: Pan Seared Salmon with Fresh Peach Salsa
The Sensitive Epicure: A Summer Peach Tart, Gluten-Free
From My Corner of Saratoga: Double Caramel Peaches
Enjoy! Happy Cooking!